Name: Grilled Asian Chicken Salad
Ingredients: 4 Boned and skinned chicken breast halves; 1/4 c Rice vinegar; 1/4 c Fresh lime juice; 1 tb Low sodium soy sauce; 1 ts Fresh ginger grated; 1/2 ts Red pepper flakes; 6 c Spinach leaves torn; 1 1/2 c Bean sprouts; 1 Red bell pepper cut into strips

We talk about pearly gates and golden streets, and white robes, and harps of gold, and crowns of amaranth, and all that; but if an angel could speak to us of heaven, he would smile and say, “All these fine things are but child's talk, and ye are little children, and ye cannot understand the greatness of eternal bliss, and therefore God has given you a child’s horn book, and an alphabet, in which you may learn the first rough letters of what heaven is, but what it is thou dost not know. O mortal, thine eye hath never yet beheld its splendours; thine ear hath never yet been ravished with its melodies; thy heart has never been transported with its peerless joys.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Asian	Chicken, Salads	4	Servings

INGREDIENTS

4		Boned and skinned chicken breast halves
1/4	c	Rice vinegar
1/4	c	Fresh lime juice
1	tb	Low sodium soy sauce
1	ts	Fresh ginger grated
1/2	ts	Red pepper flakes
6	c	Spinach leaves torn
1 1/2	c	Bean sprouts
1		Red bell pepper cut into strips

INSTRUCTIONS

Recipe By: Cooking Light, April 1997 (modified)
Broil chicken in oven, 8 minutes per side or until done. Cut into thin
strips; set aside.
Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes
in a small bowl.
Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper
strips in a large bowl; toss well. Drizze vinaigrette over salad; toss to
coat.
Per serving: 139 Calories; 2g Fat (11% calories from fat); 24g Protein; 8g
Carbohydrate; 51mg Cholesterol; 231mg Sodium Posted to Digest
eat-lf.v097.n092 by Joanne McAndrews Eisenman <[email protected]> on Apr 6, 1997

A Message from our Provider:

“Every good thing you have ever enjoyed comes from God”